A Southern Grace: grains on the brain

June 13, 2017

grains on the brain


Blueberry and wheat berry salad. If you had told me a few years ago that I'd become smitten with grain salads, I would've laughed in your face (as politely as possible).

I've never liked rice and therefore assumed I wouldn't like any type of grain, but I was so wrong! Bulgur, wheat berries, farro, and quinoa are now pantry staples for me, and I love adding seemingly random ingredients to them and creating something surprisingly delicious, which actually happens more often than not!

This mishmash of add-ins was one of my more successful blends, so I thought I'd share it. There are SO many pleasing tastes and textures going on, from crisp cucumbers to juicy blueberries, and from crunchy almonds to toothsome chickpeas. Plus, there are massive amounts of two herbs, chunks of creamy mozzarella cheese, and a bright hit of lemon. I happily noshed on this all week!

Blue and Green Wheat Berry Salad
A captivating combination of this recipe and this recipe
(printable recipe)
Makes about 6 cups
  • 1 cup hard red spring wheat berries
  • 3-1/2 cups cold water
  • 2 teaspoons salt, divided use
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 cucumber, peeled and diced
  • 1 cup blueberries
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped flat-leaf parsley
  • 1 (15-ounce) can chickpeas, drained and rinsed thoroughly
  • 4 ounces mozzarella cheese, cubed
  • 1/2 cup sliced almonds, toasted
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
To prepare wheat berries: Sort through wheat berries carefully, discarding any stones.
Rinse well under cool running water.
Place in a large heavy saucepan and add water and 1 teaspoon salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 50 minutes to 1 hour, until tender.
Drain and rinse; let cool to room temperature.
To prepare the salad: Combine cooled wheat berries, lemon juice, oil, cucumber, blueberries, mint, parsley, chickpeas, cheese, and almonds in a large bowl; stir gently.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to allow the flavors to combine. The flavor will improve after several hours in the fridge.
Serve cold or at room temperature.


Angie's Recipes said...

I always love grain salads, esp. when paired with my favourite legumes! This looks terrific, Grace.

Cheri Savory Spoon said...

What a delicious combo of ingredients and my favorite kind of salad Grace!!

Unknown said...

Love healthy salads and this one is just perfect. Healthy and yummy. Love the ingredients and the combination of flavors. It is a must try recipe for me. :)

Beth said...

I love grain salads too. What a beautiful combination you've put together here!

Lorraine @ Not Quite Nigella said...

I love grains salads too! They've got such a lovely texture to them and I love chewy and crunchy foods :D

Inger @ Art of Natural Living said...

This is beautiful Grace. I think you've converted me to the grain salad idea! (Now to go out and actually make one...)

Omar said...

OMG! it looks so delicious!

But why aren't you using some tool for generating recipe cards for your recipes?
Here is a good one with nice features: http://www.recipesgenerator.com

Kelsie | the itsy-bitsy kitchen said...

This sounds awesome. I lovelovelove wheat berries but haven't paired them with blueberries before. I need to try this ASAP!

Cathleen said...

Well you have certainly opened my eyes. I have never tried grain salad, but you are making me want to make some myself ;)

Big Rigs 'n Lil' Cookies said...

As soon as I saw this on twitter, I knew I would love the recipe.
Not only tasty, but a pretty salad too!

Agness of Run Agness Run said...

I love the combination of ingredients! Excellent recipe, Grace! :)